Long-term impacts of infrequent biosolids applications on chemical and microbial properties of a semi-arid rangeland soil

A plot study was conducted to quantify long-term (>12 years) impacts of a single biosolids application, and short-term impacts (<2 years) of a repeated application, on semi-arid rangeland soil chemical and microbial parameters. In 2003 and 2004, plots which had received 0, 2.5, 5, 10, 21, or 30 Mg biosolids ha⁻¹ once in 1991 (long-term plots), or again in 2002 (short-term plots), were sampled and analyzed for soil chemical parameters, microbial biovolumes, C and N mineralization activities, Biolog EcoPlate substrate utilization potential, and plant productivity and tissue quality. Repeated applications temporarily exacerbated differences in soil chemical properties among treatments, but after 2 years, soil chemistry trends were similar between short-term and long-term plots. Soils which received a repeated application of 21 or 30 Mg biosolids ha⁻¹ had greater bacterial biovolumes and C and N mineralization activities. In long-term plots, mineralization activities were stimulated only at the highest rate. Biosolids-amended soil communities also utilized Biolog substrates more quickly compared to communities from control plots. Plant biomass increased, whereas plant diversity and plant C/N ratio decreased with increasing application rate for both short- and long-term plots. Infrequent biosolids application had positive ecosystem effects in terms of site management objectives, with relatively low extractable metal levels in soil and greater plant biomass and tissue quality despite reduced species richness.     

The oxygen resources of the hypolimnion of ionically enriched onondaga lake,NY, U.S.A.

The depletion of hypolimnetic DO and the upper depth boundary of anoxia for four different years (1978, 1979, 1980 and 1981), and the accumulation of sulfide for a single year (1981), are documented for ionically enriched hypereutrophic Onondaga Lake, NY, USA. The depletion rate, represented as the areal hypolimnetic oxygen deficit (AHOD, g m^?2 day^?1), was extremely high (1.2–2.7 g m^?2 day^?1), The large differences in the rate within individual years and from year to year were largely a result of differences in attendant vertical mixing (parameterized as the hypolimnetic heating rate). The entire hypolimnion (depth interval from 11 to 20 m) was without O₂ by late June of all 4 yr; anoxia was observed above the hypolimnion on some occasions when secondary stratification occurred. Sulfide accumulated progressively in the hypolimnion in 1981 following the onset of anoxia to a volume weighted concentration of I1 mg L^?1. The ionic discharge from an adjoining alkali manufacturer exacerbated the problem of limited O₂ resources of the hypolimnion by: (1) decreasing vertical mixing, (2) prolonging the duration of stratification, (3) causing abbreviated turnovers, and (4) encouraging increased rates of phytoplankton settling.     

Compartmentalization of mercury in biotic components of terrestrial flood plain ecosystems adjacent to the South River AT Waynesboro,VA

Water, Air, & Soil Pollution - Aquatic Hg contamination extending more than 200 km along the South River, South Fork of the Shenandoah River, and Shenandoah River in western VA has been...     

Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids

The influence of the addition of metal chelators on oxidative stability was studied in a milk drink and in a mayonnaise system containing highly polyunsaturated lipids. Milk drinks containing 5% (w/w) of specific structured lipid were supplemented with lactoferrin (6-24 muM) and stored at 2 degrees C for up to 9 weeks. Mayonnaise samples with 16% fish oil and 64% rapeseed oil (w/w) were supplemented with either lactoferrin (8-32 muM), phytic acid (16-124 muM), or EDTA (16-64 muM) and were stored at 20 degrees C for up to 4 weeks. The effect of the metal chelators was evaluated by determination of peroxide values, secondary volatile oxidation products, and sensory analysis. Lactoferrin reduced the oxidation when added in concentrations of 12 muM in the milk drink and 8 muM in the mayonnaise, whereas it was a prooxidant at higher concentrations in both systems. In mayonnaise, EDTA was an effective metal chelator even at 16 muM, whereas phytic acid did not exert a distinct protective effect against oxidation. The differences in the equimolar effects of the metal chelators are proposed to be due to differences in their binding constants to iron and their different stabilities toward heat and low pH.     

Irrigation with plant extracts in ecofarming increases biomass production and mineral and organic nitrogen content of plants

Seedlings of alfalfa, rape, spinach, and wheat, potted on sandy soil, were irrigated with an aqueous extract of pea shoot (PE, 9.84 g dry weight l^–1) or a solution of Ca, K, Mg, P, and NO₃‐N salts (SS) in a concentration similar to that in PE, for 31–48 days. In comparison to water‐irrigated controls, both SS and PE treated plants showed nearly equal increases in shoot dry weight (29–40 %), whereas PE‐treated plants had higher fresh weights (38–84 %) due to increased succulence. Treatment with SS did not enhance, but sometimes even reduce, the concentrations of Ca, K, Mg, and several trace elements in shoot tissues. In contrast, PE‐treated plants had higher Ca, K, Mg, and organic N, but lower As and Ni contents and were thus of higher nutritive value. Reduced contents of metals in plant tissue correlated with their reduced solubility in the soil solution, which was not due to changes in pH. Fertilizer components such as K and Mg (metals of lower exchange intensity) were incorporated into the soil to release Ca, Sr, and Ba (metals of higher exchange intensity) and reduce the solubility of most trace elements and metal‐complexing humic substances. In addition, application of Ca precipitated heavy metals and humic complexes directly from the soil solution. This effect was partially overcome by PE. Its carboxylic acids could act as phytochelators of metal ions and as mobilizers of the highly diffusible humic substances which carry metals to roots. It is concluded that continuous PE application replaces the quantities of Ca, K, Mg, P, and organic N, but not of NO₃‐N consumed during plant growth. Using PE does not add any relevant quantities of toxic metals to the plant‐soil system.     

Soil bacterial community response to sulfadiazine in the soil–root zone

Sulfonamide antibiotics reach soil via manure and adversely affect microbial diversity. Clear effects of these bacteriostatic, growth‐inhibiting antibiotics occur in the presence of a parallel input of microbial activity stimulating manure. Natural hot spots with already increased soil microbial activity are located in the rhizosphere, comprising microorganism such as Pseudomonas with plant growth promoting and pathogenic strains. The hypothesis was therefore that the antibiotic activity of sulfonamides is promoted in the rhizosphere even in the absence of manure, followed by shifts of the natural plant‐specific microbial community structure. This was evaluated by a laboratory experiment with Salix fragilis L. and Zea mays L. After 40 d of incubation, sub‐areas such as non‐rhizosphere soil, rhizosphere soil and plant roots were sampled. Effects on microbial community structure were analyzed using 16S rRNA gene fragment patterns of total bacteria community and Pseudomonas. Selected exoenzymes of N‐, P‐, and C‐cycling were used to test effects on microbial functions. Compared to the factors soil sub‐area and sulfadiazine (SDZ) content, plant species had the largest influence on the bacterial community structure and soil exoenzyme activity pattern. This was also reflected by an up to 1.5‐fold higher acid phosphatase activity in samples from maize‐ compared to willow‐planted soil. We conclude that antibiotic effects on the bacterial community structures are influenced by the antibiotic concentration and root influence.     

Changes in soil nutrient content and bacterial community after 12 years of organic amendment application to a vineyard

An interesting alternative to landfills for disposing of organic residues is their addition to soil as composted organic residues. There is little information available about the long‐term benefits following prolonged periods of application. After 12 years of annual incorporation of organic amendments to the soil of a vineyard, three soil characteristics were analysed: mineral content, bacterial community and soil greenhouse gas (GHG) emissions. The organic amendments were (i) a pelletized organic compost (PEL) made from plant, animal and sewage sludge residues, (ii) a compost made from the organic fraction of municipal solid waste (OF‐MSW) and (iii) a stabilized sheep manure compost (SMC). Mineral fertilizer (NPK) and an unaltered control treatment were also included. Our results showed that long‐term application of treated residues as compost changed soil nutrient content, bacterial community and gas emission rates. For instance, SMC increased nutrients and soil organic matter (OM) throughout the experiment. There was a change in bacterial community structure, with an increase in the phylum Proteobacteria observed for all four treated soils, and an increase in the phylum Bacteroidetes for PEL, OF‐MSW and SMC treatments. Among the organically‐amended soils, the amount of Adhaeribacter increased by a factor of 2.5 times more than the control, which reported a total of 2.0% of the bacterial community compared with 5.6% for PEL, 5.2% for OF‐MSW and 5.0% for SMC. Adhaeribacter may be a genus that specializes in the degradation of residues in the different composts. The SMC treatment had the largest Chao1 estimator and was the most biodiverse of all treatments. These changes in bacterial community structure did not correlate with the observed GHG fluxes from the sampling day. The application of amendments did not affect N₂O fluxes. However, the application of treatments slightly reduced the capacity for CH₄ sequestration by soil with respect to the untreated soils. Compost is an effective method to increase soil fertility. Soil GHG emissions should be further evaluated.     

Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot‐Press Tortilla Production

Refined wheat flours commercially produced by five different U.S. and Mexican wheat blends intended for tortilla production were tested for quality and then processed into tortillas through the hot‐press forming procedure. Tortilla‐making qualities of the flour samples were evaluated during dough handling, hot pressing, baking, and the first five days on the shelf at room temperature. The predominant variables that affected the flour tortilla performance were wet gluten content, alveograph W (220–303) and P/L (0.70–0.94) parameters, farinograph water absorption (57%) and stability (10.8–18.7 min), starch damage (5.43–6.71%), and size distribution curves (uniform particle distribution). Flours produced from a blend of Dark Northern Spring (80%) and Mexican Rayon (20%) wheat had the highest water absorption, and tortillas obtained from this blend showed the highest diameter and lowest thickness. The whitest and best textured tortillas were obtained from the flour milled from three hard types of Mexican wheat blend. A Mixolab profile was generated from the best tortilla flours, those produced by mills 3 and 4. The Mixolab profile showed that a good flour for hot‐press tortillas had a relatively lower absorption and short dough mix time compared with a bread flour and should have a significantly higher gluten compared with an all‐purpose flour. Compared with bread flour, the tortilla flour had higher retrogradation and viscosity values. The Mixolab profile proved to be a good preliminary test to evaluate flours for hot‐press tortillas.     

Modeling First Break Milling of Debranned Wheat Using the Double Normalized Kumaraswamy Breakage Function

Debranning of wheat affects flour quality, initially by altering the breakage of wheat kernels during first break. The double normalized Kumaraswamy breakage function was applied to model the effect of debranning on wheat breakage during first break milling, in which type 1 breakage describes a relatively narrow distribution of midsized particles, whereas type 2 breakage describes a wide size range of predominantly small particles extending to very large particles. Mallacca (hard) and Consort (soft) wheats were debranned and milled at three roll gaps under sharp‐to‐sharp and dull‐to‐dull dispositions. Type 1 breakage increased at longer debranning times, whereas type 2 breakage decreased, for both wheat varieties under both dispositions. Sharp‐to‐sharp milling tended to produce more type 1 breakage than dull‐to‐dull. A mechanism of wheat breakage is proposed to explain the coproduction of very large and small particles via type 2 breakage and, hence, the effect of debranning. The proposed mechanism is that small particles of endosperm arise from scraping of large flat particles of wheat bran under the differential action of the rolls, such that removal of the bran reduces the production of the large bran particles and thus reduces the opportunity for the scraping mechanism that produces the very small particles.     

Bran Characteristics and Bread‐Baking Quality of Whole Grain Wheat Flour

Variations in physical and compositional bran characteristics among different sources and classes of wheat and their association with bread‐baking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Bühler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7–44.7% and 10.3–17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0–51.3% and 16.5–22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread‐baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf volume of bread than WWFs of U.S. soft and club wheat bran. WWFs of two U.S. hard wheat varieties (ID3735 and Scarlet) produced much smaller loaves of bread (<573 mL) than those of other U.S. hard wheat varieties (>625 mL). IDF content, phytate content, and water retention capacity of bran exhibited significant relationships with loaf volume of WWF bread, whereas no relationship was observed between protein content of bran and loaf volume of bread. It appears that U.S. soft and club wheat bran, probably owing to relatively low IDF and phytate contents, has smaller negative effects on mixing properties of WWF dough and loaf volume of bread than U.S. hard wheat bran.